Trifle Fruit Pudding Cake

Name: Trifle Fruit Pudding Cake
Total time: 5 h 25 min
Yield: 20
Ingredients: 5 egg yolks; 5 egg whites; 0.75 cup granulated sugar; 1 tsp vanilla extract; 1 cup all-purpose flour; 0.5 cup Corn starch; 3 cups milk; 2 packets vanilla pudding mix (4-serving size); 0.333 cup granulated sugar; 1.75 cups heavy cream; 3 Kiwi; 2 cups canned Apricot (or peach); 3 cups fresh Strawberries; 3 cups fresh Grape (seedless); 1 individual package gelatin; 3 Tbsps granulated sugar

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 5 h. 25 min.

Ready in

Healthy, because

Even smarter

This dessert is great because it is a sweet treat that also contains fruits, which have countless health benefits. Fruits are high in antioxidants, beneficial plant compounds that may protect against chronic health conditions, such as diabetes, cancer, and heart disease.

You can vary all th fruits in this dish according to your preferences!

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

For the cake: 5 egg yolks; 5 egg whites; ¾ cup granulated sugar; 1 tsp vanilla extract; 1 cup all-purpose flour; ½ cup Corn starch

For the pudding cream: 3 cups milk; 2 packets vanilla pudding mix (4-serving size); 0.333 cup granulated sugar; 1 ¾ cups heavy cream

For the topping: 3 Kiwi; 2 cups canned Apricot (or peach); 3 cups fresh Strawberries; 3 cups fresh Grape (seedless); 1 individual package gelatin; 3 Tbsps granulated sugar

How healthy are the main ingredients?

Grape Strawberry Apricot sugar sugar sugar

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Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Fish grill basket, 1 Brush, 1 Grill, 1 Tweezers, 1 Plate

Preparation steps

For the cake:

Preheat oven to 350°F.

Beat the egg yolks with half of the sugar and the vanilla extract until thick and foamy. In a separate bowl, whisk the egg whites until they form soft peaks, then sprinkle in the rest of the sugar, continue whisking until the mixture forms stiff peaks.

Fold the beaten egg white into the egg yolk mixture with a spatula. Sift the flour and cornstarch over the mixture and fold in.

Spread the mixture smoothly in a deep 13“ x 9“ baking pan, greased and lined with baking parchment, and bake in a preheated oven (350°F, middle shelf) for 10-15 minutes.

Remove from oven, allow to cool slightly, then carefully loosen the edges with a thin knife and turn out onto a cooling rack. Allow to cool and rest for at least 2 hours.

For the pudding:

Prepare pudding with the milk, powder mix and allow to cool. Whip the cream until very stiff and fold into the pudding mixture. Spread the pudding cream on the cooled sponge base and leave to set.

For the topping:

10.

Wash, hull and quarter the strawberries. Halve the grapes and peel, quarter and slice the kiwi fruits. Drain the apricots or peaches well, keeping the juice. Dice the fruit. Mix the fruit and sprinkle evenly on top of the pudding layer.

11.

Measure remaining apricot or peach juice and add to bowl enough cold water to total 1 1/2 cups liquid. Pour 1/2 of this mixture into small sauce pan and bring to a boil with sugar. Add gelatin to other half of liquid and let stand. After 5 minutes add boiling liquid to gelatin mixture and stir until all gelatin is dissolved. Place mixture in refrigerator until it just starts to thicken, spread the glaze over the fruit and chill cake for 1-2 hours until the glaze has set. Cut into pieces and serve garnished with whipped cream and mint, if desired.